Originally Posted by Clementine
El_caro, I have been working with slants and came across the same problem. How do you know how much yeast you have.... well I used two references to base my numbers. The first one and by far the best reading on yeast propagation and maintenance is the maltose falcon web site. They give you concentration of yeast in a solution of wort (if stepped up properly under sterile conditions) prepared in different ways. I made a spread sheet from this and the numbers there match MrMalty exactly (in terms of final cells required and starter volume).
The second was mrmalty repitch from slurry tab as my yeast was yery clean i set non yeast % to minimum and density i put low as it had not compacted much and use that to guestimate volume(note i put the starter in the fridge for 48 hrs before i calculated the slurry quantity to get max yeast to foc out of suspension) both of these gave me the confidence to pitch the yeast.
I assume being a good South Aussie your using coopers pale. The coopers web site has a HB forum with some good info on culturing from bottles.
Yes Coopers Pale Ale it is this time. Have bottle harvested on several occassions before quite easily but never really sure on the technical side of yeast quantity. I just pitched the results of a 2 litre starter and away she went.
I really would like to know how many ml of fresh yeast I should be pitching though by using the calculator.
I will take your advice and look at the maltose falcon web site.